Ingredients
1/2 pound bulk pork sausage1 medium onion, finely chopped2 teaspoons chicken bouillon granules1/2 teaspoon garlic powder1/2 teaspoon pepper2 medium red potatoes, cut into 1/2-inch cubes2 cups sliced fresh kale3 cups 2% milk1 cup heavy whipping cream1 tablespoon cornstarch1/4 cup cold water Crumbled cooked bacon, optional
Preparation
In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain.
Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender.
In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. If desired, top with bacon.
